Breaded Chops

Name: Breaded Chops (Chuletas Empanadas)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 1 cup bread or cracker crumbs; ¼ teaspoon salt; 1 cup bread or cracker crumbs; 1 teaspoon vinegar or fresh lime juice, crush and mix in a mortar; 2 teaspoons salt, crush and mix in a mortar; 2 eggs; 1 teaspoon vinegar or fresh lime juice, crush and mix in a mortar; 4 peppercorns (whole black peppers), crush and mix in a mortar; 4 peppercorns (whole black peppers), crush and mix in a mortar; 1 teaspoon whole dried orégano, crush and mix in a mortar; 1 large clove garlic, peeled, crush and mix in a mortar; 2 pounds lean pork chops, trimmed

Chuletas Empanadas

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

2 pounds lean pork chops, trimmed

Americas
Main course
Caribbean
Puerto Rico

Method

Wash chops, drain and dry. Rub well with seasoning included in B.
Beat eggs lightly with salt.
Dip chops in beaten eggs. Drain and coat with crumbs. Pound crumbs firmly over chops.
Grease a rectangular glass baking dish. Arrange chops in dish and bake in preheated oven to